CN101731425A - Preparation method of mango preserved fruit - Google Patents
Preparation method of mango preserved fruit Download PDFInfo
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- CN101731425A CN101731425A CN201010013707A CN201010013707A CN101731425A CN 101731425 A CN101731425 A CN 101731425A CN 201010013707 A CN201010013707 A CN 201010013707A CN 201010013707 A CN201010013707 A CN 201010013707A CN 101731425 A CN101731425 A CN 101731425A
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Abstract
The invention overcomes the defects of the traditional technical requirements such as high chowchow liquid concentration, and low chowchow liquid use ratio and processing efficiency, and discloses a preparation method of mango preserved fruit. By ensuring an exact ultrahigh pressure condition, the osmotic dehydration of the mango preserved fruit is accelerated to prepare low-sugar mango preserved fruit. The method is characterized in pressuring the mango by taking hydraulic pressure as a pressure transmission medium to sterilize, modify materiel, generate new organization structure and change the quality of the mango, so that the method has the characteristics of momentary compression, even reaction, safe operation and low energy consumption, and the prepared mango preserved fruit can well preserve the natural color smell and taste and the nutrition constituent of the mango, has special flavor, is sweet, tasty, refreshing and not greasy, has exquisite tissue, special taste and abundant nutrition, has abundant antioxidant components, is widely popularized, is particularly suitable for diabetes mellitus persons as the syrup is separated, and crates a new way for developing the edible and medical value of the mango.
Description
Technical field
The present invention relates to a kind of preparation method of low sugar mango preserved fruit, specifically is a kind of method of utilizing the superhigh pressure technique preliminary treatment to prepare the mango preserved fruit, belongs to the processing of farm products field.
Background technology
Mango (Mangifera indica Linn) is a kind of aiphyllium of original India, leaf consor branch top, and keratin, Long Circle, long lanceolar, panicle are given birth to the branch top, spend for a short time, faint yellow, spend back tuberculosis really.Fruit is kidney-shaped seemingly, the pulp succulence, and tasty, taste is fragrant and sweet, and it is yellow that ripening fruits is.Mango pulp color, smell and taste are all good, nutritious, and every hectogram pulp contains vitamin C 80-180 milligram, sugar content 14%～16%; Contain protein 5.6% in the seed; Fat 16.1%; Carbohydrate 69.3%.Mango is not only nutritious, also have anticancer, lubricate the skin and muscle, prevent effects such as hypertension, artery sclerosis, constipation, cough-relieving, gut purge stomach.Ripe mango pharmaceutically can made slow dirty agent and diuretics, and seed then can be made pesticide and astringent.Mango is as one of famous tropical fruit (tree), and because of its pulp exquisiteness, unique flavor is loved by the people, and claims so have the reputation of " torrid zone fruit king ".
Mango has limited the production and the marketing of mango product because of inconvenient antistaling storing and long-distance transport.Mango is mostly sold for the place of production at present, and many mango are adopted the post-processing technology hysteresis because of concentrating term the market price very low, adding, and the short outward transport of storage time Sales Channel is few, causes unsalable serious.Not only be convenient to preserve but also have the low sugar mango preserved fruit that abundant nutrition is worth if be made into, not only solved problems such as mango eating method dullness, edible phase be short, also can develop novel nourishing, healthy food, have vast market prospect.Making the traditional handicraft that preserved fruit generally adopts the liquid glucose dipping at present, specifically is to flood for a long time in the sugaring container, progressively improves sugaring liquid concentration, and this technique process is many, and the time is long, troublesome poeration, difficult quality control.
Summary of the invention
The objective of the invention is to overcome present traditional sugaring technological requirement sugaring liquid concentration height, sugaring liquid utilization rate is low and working (machining) efficiency is low defective, disclose a kind of method of utilizing the super-pressure preconditioning technique to make the mango preserved fruit.For low sugar mango preserved fruit provide a kind of efficient, aseptic, be applicable to suitability for industrialized production, be convenient to the mango method for preparing preserved fruit of popularizing and promoting.
The present invention utilizes superhigh pressure technique, by determining the technology of accurate ultra-high pressure condition and applying high voltage preliminary treatment mango, mango is carried out preliminary treatment, realizes quickening the permeating and dewatering of mango preserved fruit, preparation low sugar mango preserved fruit; The super-pressure process technology is mango to be pressurizeed as pressure transmission medium with hydraulic pressure, reaches sterilization, material modification, produces new institutional framework, changes the quality of mango by pressurization; The HIGH PRESSURE TREATMENT process is a pure physical process, has the low characteristics of moment compression, even action, handling safety and power consumption, can keep natural color, smell and taste of mango and nutritional labeling well.
The present invention completes according to the following steps:
A. get the raw materials ready: choose mango and wash with water purification;
B. section:, be cut into the chankings that thickness is 0.4-0.6cm with the mango of the cleaning stoning of peeling;
C. protect look and sclerosis: the mango sheet is immersed in the color stabilizer soaked 30-60 minute;
C.1 the color stabilizer proportion by weight is water 987-992: sodium hydrogensulfite 2-4: Catergen-4: calcium chloride 4-5;
D. rinsing: protect the mango sheet 2h of look with the clear water rinsing, pick up drain standby;
E. super-pressure preliminary treatment: the mango sheet is packed in the plastic packaging bag, add sugaring agent airtight vacuum packing, in 20-30 ℃ of scope, pressurize 6min under the 300-600MPa, permeating and dewatering 4h at normal temperatures and pressures then;
E.1 sugaring agent proportion by weight is water 491-696: sucrose 200-400: trehalose 100-200: sodium lactate 2-5: citric acid 2-4;
F. vacuum drying: 50 ℃ of-65 ℃ of following vacuum drying, moisture is 16%-18%;
G. sterilization and aseptic packaging: adopt closed ultraviolet ray irradiation 60min; Vacuum packaging or nitrogen-filled packaging under gnotobasis.
The present invention utilizes the superhigh pressure technique preliminary treatment to make low sugar mango preserved fruit, not only can improve the production efficiency of preserved fruit, can also improve the utilization ratio of maceration extract, HIGH PRESSURE TREATMENT can be killed the part microorganism simultaneously, make to make and finish with one step of sterilization, the original flavor preserved fruit of this sugaring explained hereafter has reached the target of low sugar, and profile and quality all meet the requirement of low-sugar preserved fruit, and former fruit is with rich flavor.
The specific embodiment
Below in conjunction with embodiment operating procedure of the present invention is described further, but the present invention is not limited to following examples:
Embodiment one:
A. choose the mango 5kg of medium well, wash with water purification;
B. the chankings that thickness is 0.4-0.6cm is cut in the stoning of the mango of cleaning being peeled;
C. immerse in the deployed color stabilizer and soaked 40 minutes;
C.1 the proportion by weight of color stabilizer is a water 988; Sodium hydrogensulfite 3; Vitamin C 4; Calcium chloride 5;
D. will protect the mango sheet rinsing 2h in peace and quiet water behind the look, pick up drain standby;
E. vacuum packaging bag is put in the mango sheet packing that drains, added the sugaring agent airtight vacuum packing of 6kg, pressurize 4min under 400MPa, permeating and dewatering 4h isolates syrup then;
E.1 sugaring agent proportion by weight is a water 595; Sucrose 300; Trehalose 100; Sodium lactate 3; Citric acid 2;
F. will isolate the mango sheet of syrup and put into the vacuum drier inner drying, making moisture is 16%-18%,
F.1 vacuum is 0.1MPa,
F.2 temperature is 50 ℃;
G. the 60min that dry mango sheet sterilized under ultraviolet ray adopts the vacuum seal packing, promptly obtains the mango preserved fruit product.
Embodiment two:
A. choose the mango 1kg of medium well, wash with water purification;
B. the chankings that thickness is 0.4-0.6cm is cut in the stoning of the mango of cleaning being peeled;
C. chankings is immersed in the deployed color stabilizer and soaked 60 minutes;
C.1 the proportion by weight of color stabilizer is a water 990; Sodium hydrogensulfite 3; Vitamin C 3; Calcium chloride 4;
D. will protect the mango sheet rinsing 2h in peace and quiet water behind the look, pick up drain standby;
E. the mango sheet that drains is packed in the vacuum packaging bag, the sugaring agent airtight vacuum that adds 1.2kg is packed, pressurize 8min under 300MPa, and permeating and dewatering 6h isolates syrup then;
E.1 the proportion by weight of sugaring agent is a water 595; Sucrose 250; Trehalose 150; Sodium lactate 2; Citric acid 3;
F. the chankings of syrup separation is put into the vacuum drier inner drying, making moisture is 16%-18%;
F.1 vacuum is 0.1MPa,
F.2 temperature is 55 ℃;
G. the 90min that dry mango sheet sterilized under ultraviolet ray adopts the vacuum seal packing.
Embodiment three:
A. choose the mango 3kg of medium well, wash with water purification;
B. the chankings that thickness is 0.4-0.6cm is cut in the stoning of the mango of cleaning being peeled;
C. chankings is immersed in the deployed color stabilizer and soaked 30 minutes;
C.1 the proportion by weight of color stabilizer is a water 989: sodium hydrogensulfite 3: vitamin C 4: calcium chloride 4;
D. will protect the mango sheet rinsing 2h in clear water behind the look, pick up drain standby;
E. the vacuum packaging bag of the mango sheet branch that drains being packed into adds 4kg sugaring agent airtight vacuum packing, pressurize 4min under 600MPa, and permeating and dewatering 5h isolates syrup then.
E.1 sugaring agent proportion by weight is a water 595: sucrose 200: trehalose 200: sodium lactate 2: citric acid 3;
F. the mango sheet of syrup separation is put into the vacuum drier inner drying, moisture is 16%-18%,
F.1 vacuum is 0.1MPa,
F.2 temperature is 60 ℃;
G. the 40min that dry mango sheet sterilized under ultraviolet ray adopts nitrogen-filled packaging.
The mango preserved fruit that the present invention makes has kept the peculiar taste of fresh mango, and is sweet tasty and refreshing and oiliness, and tissue is fine and smooth, and special taste is nutritious, and contains abundant antioxidant content, and the adaptation population is wide, and the preserved fruit after syrup is separated more is applicable to diabetic population.The invention solves mango because of being not easy to collect, eat the short problem of bringing of phase, like the consumer of mango to provide more choices for vast, also production and the marketing for mango provides the reliable technique support, also opened up new approach for the edible and medical value of further developing mango.
Claims (3)
1. the preparation method of a mango preserved fruit is characterized in that completing according to the following steps:
1.a get the raw materials ready: choose mango and wash with water purification;
1.b section:, be cut into the chankings that thickness is 0.4-0.6cm with the mango of the cleaning stoning of peeling;
1.c protect look and sclerosis: will soak 30-60 minute in the mango sheet immersion color stabilizer;
1.c.1 the color stabilizer proportion by weight is water 987-992: sodium hydrogensulfite 2-4: Catergen-4: calcium chloride 4-5;
1.d rinsing: protect the mango sheet 2h of look with the clear water rinsing, pick up drain standby;
1.e super-pressure preliminary treatment: the mango sheet is packed in the plastic packaging bag, add sugaring agent airtight vacuum packing, in 20-30 ℃ of scope, pressurize 6min under the 300-600MPa, permeating and dewatering 4h at normal temperatures and pressures then;
1.e.1 sugaring agent proportion by weight is water 491-696: sucrose 200-400: trehalose 100-200: sodium lactate 2-5: citric acid 2-4;
1.f vacuum drying: 50 ℃ of-65 ℃ of following vacuum drying, moisture is 16%-18%;
1.g sterilization and aseptic packaging: adopt closed ultraviolet ray irradiation 60min; Vacuum packaging or nitrogen-filled packaging under gnotobasis.
2. the preparation method of a kind of mango preserved fruit according to claim 1 is characterized in that:
2.a choose the mango 5kg of medium well, with peace and quiet water flushing;
Soaked 40 minutes 2.c immerse in the deployed color stabilizer;
2.c.1 the proportion by weight of color stabilizer is a water 988: sodium hydrogensulfite 3: vitamin C 4: calcium chloride 5;
2.e vacuum packaging bag is put in the mango sheet packing that drains, add the sugaring agent airtight vacuum packing of 6kg, pressurize 4min under 400MPa, permeating and dewatering 4h isolates syrup then;
2.e.1 sugaring agent proportion by weight is a water 595: sucrose 300: trehalose 100: sodium lactate 3: citric acid 2;
Put into the vacuum drier inner drying 2.f will isolate the mango sheet of syrup,
2.f.1 vacuum is 0.1MPa,
2.f.2 temperature is 50 ℃;
2.g with the dry mango sheet 60min that under ultraviolet ray, sterilizes, adopt the vacuum seal packing, promptly obtain the mango preserved fruit product.
3. the preparation method of a kind of mango preserved fruit according to claim 1 is characterized in that:
3.a choose the mango 1kg of medium well, wash with water purification;
3.c chankings immersed in the deployed color stabilizer soaked 60 minutes;
3.c.1 the proportion by weight of color stabilizer is a water 990: sodium hydrogensulfite 3: vitamin C 3: calcium chloride 4;
3.e the mango sheet that drains is packed in the vacuum packaging bag, add the sugaring agent airtight vacuum packing of 1.2kg, pressurize 8min under 300MPa, permeating and dewatering 6h isolates syrup then;
3.e.1 the proportion by weight of sugaring agent is a water 595: sucrose 250: trehalose 150: sodium lactate 2: citric acid 3;
3.f the chankings of syrup separation is put into the vacuum drier inner drying,
3.f.1 vacuum is 0.1MPa,
3.f.2 temperature is 55 ℃;
3.g, adopt the vacuum seal packing with the dry mango sheet 90min that under ultraviolet ray, sterilizes.
4. the preparation method of a kind of mango preserved fruit according to claim 1 is characterized in that:
4.a choose the mango 3kg of medium well, wash with water purification;
4.c chankings immersed in the deployed color stabilizer soaked 30 minutes;
4.c.1 the proportion by weight of color stabilizer is a water 989: sodium hydrogensulfite 3: vitamin C 4: calcium chloride 4;
4.e with the mango sheet branch that the drains vacuum packaging bag of packing into, add 4kg sugaring agent airtight vacuum packing, pressurize 4min under 600MPa, permeating and dewatering 5h isolates syrup then.
4.e.1 sugaring agent proportion by weight is a water 595: sucrose 200: trehalose 200: sodium lactate 2: citric acid 3;
4.f the mango sheet of syrup separation is put into the vacuum drier inner drying,
4.f.1 vacuum is 0.1MPa,
4.f.2 temperature is 60 ℃;
4.g, adopt nitrogen-filled packaging with the dry mango sheet 40min that under ultraviolet ray, sterilizes.
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| CN201010013707A CN101731425A (en) | 2010-01-14 | 2010-01-14 | Preparation method of mango preserved fruit |
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| CN201010013707A CN101731425A (en) | 2010-01-14 | 2010-01-14 | Preparation method of mango preserved fruit |
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Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626172A (en) * | 2012-04-11 | 2012-08-08 | 中国农业大学 | Method for preparing semi-wet berry type preserved fruits |
| CN103229885A (en) * | 2013-04-19 | 2013-08-07 | 李友志 | Candied mango and preparation method thereof |
| CN103609819A (en) * | 2013-12-06 | 2014-03-05 | 广西壮族自治区农业科学院农产品加工研究所 | Low-sugar preserved mango and preparation method thereof |
| CN103999999A (en) * | 2014-06-13 | 2014-08-27 | 漳州科技职业学院 | Mango preserves containing green tea and making method thereof |
| CN104543292A (en) * | 2014-12-29 | 2015-04-29 | 王帅 | Preserved fruit |
| CN104770551A (en) * | 2015-04-15 | 2015-07-15 | 陕西科技大学 | Actinidia chinensis planch-sandwiched fruit sugar and preparation method thereof |
| CN105077058A (en) * | 2015-07-21 | 2015-11-25 | 河南科技大学 | Preparation method of ready-to-eat bitter gourd slices |
| CN105192236A (en) * | 2015-11-12 | 2015-12-30 | 广西田阳嘉佳食品有限公司 | Preparation method of preserved fruit of Chinese yams |
| CN105192237A (en) * | 2015-11-12 | 2015-12-30 | 广西田阳嘉佳食品有限公司 | Preparation method of preserved fruit of taros |
| CN105192231A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Soft dried mangos and method for manufacturing same |
| CN105192233A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Sour-sweet dried mango and making method thereof |
| CN105192232A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Dried mangos and method for manufacturing same |
| CN105341288A (en) * | 2015-09-28 | 2016-02-24 | 安徽三只松鼠电子商务有限公司 | Dried mangoes with delicate fragrance and preparation method of dried mangoes |
| CN105341287A (en) * | 2015-09-28 | 2016-02-24 | 安徽三只松鼠电子商务有限公司 | Anti-bonding dried mangoes and preparation method thereof |
| CN106212641A (en) * | 2016-07-28 | 2016-12-14 | 钟磊 | A kind of processing method of dried mango |
| CN106333044A (en) * | 2016-08-29 | 2017-01-18 | 周智卿 | Processing method of dried cranberries |
| CN106538809A (en) * | 2016-12-06 | 2017-03-29 | 钦州阜康农副食品有限公司 | A kind of processing method of low sugar green tea taste Preserved Mango |
| CN107683945A (en) * | 2017-08-18 | 2018-02-13 | 百色学院 | A kind of Mango Low-sugar Preserved Fruit and preparation method thereof |
| CN107873930A (en) * | 2017-11-18 | 2018-04-06 | 蚌埠市徽吉星农业科技农民专业合作社 | A kind of processing method of blueberry preserved fruit |
| CN108935904A (en) * | 2018-09-26 | 2018-12-07 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of processing method of persimmon piece preserved fruit |
| CN110169529A (en) * | 2019-06-24 | 2019-08-27 | 田野创新股份有限公司 | A kind of color stabilizer and its color protecting method of mango |
| CN110934219A (en) * | 2019-12-03 | 2020-03-31 | 山东福田药业有限公司 | Fresh and fragrant preserved apple and preparation method thereof |
| CN111194817A (en) * | 2020-02-24 | 2020-05-26 | 贺州学院 | Processing method of preserved green plums |
| CN115720953A (en) * | 2022-12-07 | 2023-03-03 | 三只松鼠股份有限公司 | Method for improving quality of preserved strawberries through combination of ultrahigh pressure pretreatment and high pressure osmotic dehydration and preserved strawberries |
-
2010
- 2010-01-14 CN CN201010013707A patent/CN101731425A/en active Pending
Cited By (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626172A (en) * | 2012-04-11 | 2012-08-08 | 中国农业大学 | Method for preparing semi-wet berry type preserved fruits |
| CN103229885A (en) * | 2013-04-19 | 2013-08-07 | 李友志 | Candied mango and preparation method thereof |
| CN103609819A (en) * | 2013-12-06 | 2014-03-05 | 广西壮族自治区农业科学院农产品加工研究所 | Low-sugar preserved mango and preparation method thereof |
| CN103609819B (en) * | 2013-12-06 | 2015-07-22 | 广西壮族自治区农业科学院农产品加工研究所 | Low-sugar preserved mango and preparation method thereof |
| CN103999999B (en) * | 2014-06-13 | 2015-12-30 | 漳州科技职业学院 | A kind of mango preserved fruit containing green tea and preparation method thereof |
| CN103999999A (en) * | 2014-06-13 | 2014-08-27 | 漳州科技职业学院 | Mango preserves containing green tea and making method thereof |
| CN104543292A (en) * | 2014-12-29 | 2015-04-29 | 王帅 | Preserved fruit |
| CN104770551A (en) * | 2015-04-15 | 2015-07-15 | 陕西科技大学 | Actinidia chinensis planch-sandwiched fruit sugar and preparation method thereof |
| CN104770551B (en) * | 2015-04-15 | 2018-04-17 | 陕西科技大学 | A kind of sandwich fructose of Kiwi berry and preparation method thereof |
| CN105077058A (en) * | 2015-07-21 | 2015-11-25 | 河南科技大学 | Preparation method of ready-to-eat bitter gourd slices |
| CN105077058B (en) * | 2015-07-21 | 2018-09-25 | 河南科技大学 | A kind of preparation method of instant balsam pear slice |
| CN105341288A (en) * | 2015-09-28 | 2016-02-24 | 安徽三只松鼠电子商务有限公司 | Dried mangoes with delicate fragrance and preparation method of dried mangoes |
| CN105192231A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Soft dried mangos and method for manufacturing same |
| CN105341287A (en) * | 2015-09-28 | 2016-02-24 | 安徽三只松鼠电子商务有限公司 | Anti-bonding dried mangoes and preparation method thereof |
| CN105192233A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Sour-sweet dried mango and making method thereof |
| CN105192232A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Dried mangos and method for manufacturing same |
| CN105192236A (en) * | 2015-11-12 | 2015-12-30 | 广西田阳嘉佳食品有限公司 | Preparation method of preserved fruit of Chinese yams |
| CN105192237A (en) * | 2015-11-12 | 2015-12-30 | 广西田阳嘉佳食品有限公司 | Preparation method of preserved fruit of taros |
| CN106212641A (en) * | 2016-07-28 | 2016-12-14 | 钟磊 | A kind of processing method of dried mango |
| CN106333044A (en) * | 2016-08-29 | 2017-01-18 | 周智卿 | Processing method of dried cranberries |
| CN106538809A (en) * | 2016-12-06 | 2017-03-29 | 钦州阜康农副食品有限公司 | A kind of processing method of low sugar green tea taste Preserved Mango |
| CN107683945A (en) * | 2017-08-18 | 2018-02-13 | 百色学院 | A kind of Mango Low-sugar Preserved Fruit and preparation method thereof |
| CN107873930A (en) * | 2017-11-18 | 2018-04-06 | 蚌埠市徽吉星农业科技农民专业合作社 | A kind of processing method of blueberry preserved fruit |
| CN108935904A (en) * | 2018-09-26 | 2018-12-07 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of processing method of persimmon piece preserved fruit |
| CN110169529A (en) * | 2019-06-24 | 2019-08-27 | 田野创新股份有限公司 | A kind of color stabilizer and its color protecting method of mango |
| CN110934219A (en) * | 2019-12-03 | 2020-03-31 | 山东福田药业有限公司 | Fresh and fragrant preserved apple and preparation method thereof |
| CN111194817A (en) * | 2020-02-24 | 2020-05-26 | 贺州学院 | Processing method of preserved green plums |
| CN115720953A (en) * | 2022-12-07 | 2023-03-03 | 三只松鼠股份有限公司 | Method for improving quality of preserved strawberries through combination of ultrahigh pressure pretreatment and high pressure osmotic dehydration and preserved strawberries |
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Application publication date: 20100616 |